coffee.)

ANDALORI, ANDRE. Il cafe descritto ed esaminato. _Messine_, 1702.

BOUSSINGAULT, J.B.J.D. Sur les matieres sucrees contenues dans le
fruit du cafeier. Ann. Inst. Nat. Agron., 1878-79, IV: 1-4.

CAFFE DI GIRASOLE: analisi chemiche, consigli agronomici, etc.
_Padova_, 1881.

COFFEE and chicory. Science readers and diagrams. Ser. 6, no. 3.

GALEANO, JOSEPH. Il caffe, con piu diligenza esaminato. _Palerme_,
1674.

GRIEBEL, C. Ueber den Kaffeegerbstoff. _Muenchen_, 1903.

KOeNIG, J. Chemie der menschlichen Nahrungs- und Genussmittel. 4th
ed. _Berlin_, 1904. See v. 2, index for Kaffee, Koffein.

LOCKE, EDWIN A. Food values. _New York_, 1911. Coffee analysed p.
54.

LYTHGOE, HERMANN CHARLES. Report on tea and coffee. _Washington_,
1905.

MARCHAND, N.L. Recherches organographiques et organogeniques sur le
Coffea arabica L. _Paris_, 1864.

SESTINI, J. Il caffe; lettura fatta nell' institutio tecnico di
Fochi. _Firenze_, 1868.

STANDARDS of purity for food products. Tea, coffee and cocoa
products. U.S. Dept. of Agriculture. Office of the Secretary. Circ.
19, p. 16.

THORPE, EDWARD. Dictionary of applied chemistry. _London and New
York_, 1912. See pp. 97-103.

WANKLYN, JAMES ALFRED. Tea, coffee, and cocoa: a practical treatise
on the analysis of tea, coffee, cocoa, chocolate, mate (Paraguay
tea). _London_, 1874. 59 pp.

WARNIER, W.L.A. Bijerage tot de kennis der koffie, mededeeling uit
het laboratorium van het Kolonial museum te Haarlem. _Amsterdam_,
1899. 23 pp.

WEYRICH, R. Ein Beitrag zur Chemie des Thees und Kaffees. _Dorpat_,
1872.

WILEY, H.W. Coffee and tea. In his, 1001 Tests of food, beverages
and toilet accessories, pp. 10-18.

WINTON, ANDREW L. The microscopy of coffee. In his, Microscopy of
vegetable foods, _New York_, 1916. 2 ed. pp. 427-438. Reprinted,
Tea and Coffee Trade Journal, XXI: 22-28.

_Periodicals_

ALLEN, A.H. Note on the examination of coffee. Analyst, 1880, V:
1-4.

BAU, A. The determination of oxalic acid in tea, coffee, marmalade,
vegetables and bread. Z. Nahr. Genussm, 1920, 40: 50-66.

BERTRAND, GABRIEL. Sur la composition chimique du cafe de la Grande
Comore. Comptes rendus de l'Academie des Sciences, 1901, CXXXII:
162-164.

BINZ,